The Apple Filling:Combine lemon juice, lemon zest, cider, brandy and butter in a small bowl. Slice apples thin and place in a mixing bowl, pour cider mixture over the apples, stir well, making sure each apple slice is coated with mixture. Set aside.

The Hazelnut Crumble:In a mixing bowl, combine flours, sugar and cinnamon. Work in the butter until mixture is crumbly. Add the hazelnuts; mix until evenly distributed.

To Assemble:Preheat the oven to 350°F. Spread apples evenly in the bottom of Brookfield Bakeware No. 1. Sprinkle the hazelnut crumble evenly over the apple mixture. Bake for 20 minutes, rotate the dish and bake for an additional 20 minutes, or until the top is crispy and golden. Serve warm.

Love it. But there is a typo in the recipe. They left out the sugar in the paragraph about the Apple Filling. Good thing I re-read it. This is a wonderful dessert. However I did tweak it a bit. Since I didn't have whole wheat flour I used only King Arthur AP flour and it still was wonderful. And since I didn't have apple brandy I just used regular brandy (good brandy). This really is great using the Granny Smiths. Next time I might throw in a Honey Crisp and/or Macoun apple into the mix. Experiment a bit. :-) No matter what, trust me, this is a wonderful recipe and I have shared it with all my Facebook friends too!